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Tuesday, July 12, 2011

Summer Squash Ragu with Crispy Herb Polenta

Believe it or not, sometimes I really don't feel like cooking and last night was one of those rare nights. Perhaps it was because I had made cupcakes before dinner and I wasn't hungry. Anyway, I know that it's healthier to eat at home and so I decided to make something easy instead of going out or ordering carry out. This dish is simple to prepare and also very delicious. Perfect for when you don't want to spend a lot of time in the kitchen.

In a large sauce pan, heat vegetable stock to a rolling boil and whisk in polenta, making sure there are no lumps.

Add fresh herbs and season with salt and pepper and reduce heat to low.

While polenta is simmering, stir constantly with a wooden spoon to avoid polenta from scorching.

Polenta will take about 30-35 minutes to cook. The grains will become soft and pull away from the sides of the pan. During cooking you may need to add a small amount of vegetable stock if too much liquid is absorbed before cornmeal is soft.

Just before pouring into casserole dish, or serving as is, stir in nutritional yeast and butter.

Immediately pour into casserole dish and smooth with a wooden spoon and shimmy pan until polenta is even and smooth.

Chill for about an hour and cut with a cookie cutter in circles or squares.

Heat a saute pan on medium and add olive oil.

Dredge polenta in flour and place in frying pan and fry until golden brown on both sides about five minutes per side.

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Tanya

I have been eating a plant-based diet for four years now and I love it! I prepare really healthy and delicious food using local and organic ingredients, but also by incorporating flavors and cooking techniques from cuisines from all over the world. Eating a plant-based diet not only benefits me—I have never felt better in my life—but also the animals and the planet that we all share. I hope that you’ll join me on my journey—it’s going to be a healthy one!